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Culinary dictionary

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All words: 6

Udo - 
[OO-doh] A Japanese vegetable that belongs to the ginseng family. Its tender stalks resemble asparagus but have a light fennel flavor. Udo is used raw in salads or lightly cooked in soups and other dishes.

Udon - 
[oo-DOHN] A thick Japanese noodle similiar to spaghetti. It can be round or squared and can be made from wheat or corn flour. Udon is available in Asian markets in both fresh and dried forms.

Umeboshi - 
[oo-meh-BOH-she] Pickled Japanese plums that are picked before they`re ripe, then soaked in brine and red shiso leaves, the latter of which adds flavor and a pink coloring. This Japanese condiment is very salty and tart and is a popular adjunct to most Japanese meals, including breakfast. Pureed umeboshi, called bainiku, is used as a seasoning. Umeboshi can be found in jars and cans in Asian markets and in some gourmet markets.

Unleavened - 
[uhn-LEHV-uhnd] A word describing baked goods (breads, cakes, etc.) that contain no leavener, such as baking powder, baking soda or yeast. Among the most popular unleavened breads are lahvosh.

Unmold - 
To remove molded food from the container (usually a decorative mold) in which it was made. The process generally requires inverting the container over a serving plate.

Upside-down cake - 
Of this genre, the most popular is undoubtedly the traditional pineapple upside-down cake. Any fruit can be used, however, and this dessert is made by covering the bottom of a cake pan with butter and sugar topped with decoratively arranged fruit, then cake batter.

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